Soak the Rajma overnight in water. The next day while cooking adds the soaked rajma in a pressure cooker with 3 cups of water and a little salt. Cook for 4 whistles in a medium flame. Let the pressure subsides on its own and then open the cooker and set the rajma aside. Don't discard the excess water. It can be used for cooking.

Heat a pan add a tsp of oil to this add chopped onions and cook till glossy next add in the tomato and cook till mushy and then add in the cashew nuts saute for a min.

Switch off and allow it to cool down. Blend it to a fine paste and set aside. Next heat a pan with 2 tbsp ghee or butter.

To this add in cumin seeds and bay leaves. Next, add in the crushed ginger garlic saute till the raw smell leaves and then add in the ground puree along with little water. Cook in a low flame for 5 mins.

Next add in the turmeric powder, Chili powder, Coriander powder, Garam Masala, and the required salt and mix well and cook for 2 mins. Now mash 2 tbsp of the cooked rajma and add it to the masala. This makes the gravy thick so don’t omit this step and then add in the cooked rajma and mix well.

Next add in the rajma water which we collected from cooking rajma and add it to the curry .Mix well and bring it to a boil and then add in the fresh cream.

Mix well and add in crushed kasoori methi and switch off the flame. Rajma Masala is now ready.